Steam the Chinese broccoli, covered, over a large saucepan of boiling water for 2-3 minutes until just tender. Drain and set aside.

Step 2

Meanwhile, toss the scallops with 1 tablespoon of the chilli jam. Heat a frypan over medium-high heat and add 1 teaspoon of the olive oil. When hot, add the scallops and pan-fry for 1 minute on each side until just cooked. Remove from the frypan and cover to keep warm.

Step 3

Add remaining teaspoon of oil to pan and reduce heat to medium. Add onion and cook for 3-4 minutes until softened. Add remaining 1/2 tablespoon chilli jam and broccoli, tossing to coat. Remove from heat and stir in soy.

Step 4

Serve vegetables in bowls with scallops.

* Chilli jam is available from Asian food shops and selected supermarkets.

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In this month's issue

Our new-look February issue is filled with bright, fresh food to set you up for the year ahead; including our new entertaining feature with Kylie Kwong, Matt Moran's seafood barbecue and jamie Oliver's brilliant brunch ideas.

Ratings & Comments

Ratings & Comments

So bland! Maybe it was the chilli jam I used... I could only find "Always Fresh".
I doubled the chilli jam and the soy and added sliced scallions, but still thought this needed more flavour.

5trentendo added this comment at
10:03pm Thu 8th September, 2011

Did this bad-boy for fathers day, went down an absolute treat, matched it up with a Kim Crawford Pinot Gris and it complimented the dish very nicely. Very flavoursome, easy to make, also works very well with Prawns (as the first time i tried this recipe the supermarket didnt have scallops.) happy days.

4eclaridge added this comment at
06:31pm Tue 13th July, 2010

could use a little more soy sauce or something.

5magiccook rated this recipe at
06:35pm Tue 9th February, 2010

5mischa1 added this comment at
03:33pm Fri 5th February, 2010

Great flavours and super easy to make. Needed to double the amount of scallops used as the ones I used were very small and added some fresh chilli to give it a kick. Will make again!

5aussieizzy added this comment at
07:11pm Sun 18th May, 2008

I couldn't actually get good scallops on the day we tried this, so I used shrimp instead. And I served everything over udon noodles. Delish and super easy.

5mac55 added this comment at
01:00pm Fri 17th August, 2007

Very nice, quick and easy.

5Lili84 added this comment at
03:49pm Wed 8th August, 2007

Delicious, easy and cheap! It's one of my new favourites. Quick enough for an easy weekday meal but flash enough to serve guests. I often make it with bok choy and baby spinach instead of the broccolini and serve with basmati rice. One thing to note, though: scallops vary a lot in size, so you may need significantly more than indicated if the scallops are small like mine were.